Ingredients
Scale
- 4 large floury potatoes (Russet or King Edward), peeled
- 3/4 tsp cooking salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter, cut into cubes
- 6 sprigs thyme (or 1/2 tsp dried thyme)
- 1 cup low-sodium chicken stock (or vegetable broth)
Instructions
- Preheat the oven to 200°C / 390°F.
- Cut each potato into cylinders approximately 6cm in diameter and 7cm tall. Halve each cylinder for eight shorter pieces.
- Pat the potato pieces dry and toss with half of the olive oil, salt, and pepper.
- Heat the remaining oil in a heavy skillet over medium-high heat. Sear the potatoes until golden brown on each side (about 6-8 minutes).
- Add butter and thyme to the skillet; baste the potatoes with melted butter. Pour in chicken stock, bring to a boil, then transfer to the oven.
- Bake for about 30 minutes until tender, basting halfway through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 potato cylinder (approximately 100g)
- Calories: 180
- Sugar: 0g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg